The Stock Merchant Facebook ad: “Tuna Pantry Pasta”

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Tuna Pantry Pasta 🐟 Serves 2 - increase pasta and tuna as needed to feed more mouths You need: 250g Spelt Spaghetti 3 x 80g tins Chunky Classic Style Tuna in organic extra virgin olive oil 3 garlic cloves, finely sliced 2 anchovy fillets, finely chopped (optional, but worth it) A generous pinch of chilli flakes A small handful of capers Zest and juice of 1 lemon A good handful of flat leaf parsley, roughly chopped Sea salt and cracked black pepper A few handfuls of rocket or spinach, optional Method Bring a large pot of generously salted water to the boil and cook the spaghetti until just shy of al dente. Before draining, scoop out a mug of the pasta water. Pour the olive oil from the tuna tins into a large pan over medium heat. Add the garlic, (anchovies if using) and chilli flakes, and cook for a minute or two until fragrant and softened. Add the capers, then toss through the spaghetti with a good splash of the pasta water. The starch from the pasta water and the olive oil will come together into a silky sauce that clings beautifully to the bronze die extruded spaghetti. Turn off the heat. Add the tuna, lemon zest and juice, parsley, and another splash of pasta water if needed. Toss gently – you want some of those beautiful chunky pieces of tuna to hold their shape. If you like, fold through a few handfuls of rocket or spinach at the end for something a little greener. Finish with extra parsley, cracked black pepper, and a generous pinch of sea salt. That’s dinner, done in the time it takes to boil pasta! 🤌🏽

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